Corn-And-Crab Chowder

Submitted by ratherbeswimmin

"Southern Living"

 

• Ready In: 1hr 25mins
• Ingredients: 14
• Yields: 10 cups

ingredients

• 6 slices bacon
• 2 celery ribs, diced
• 1 medium green bell pepper, diced
• 1 medium onion, diced
• 1 jalapeno pepper, seeded and diced
• 1 (32 ounce) container chicken broth
• 3 tablespoons all-purpose flour
• 3 cups fresh corn kernels (6 ears)
• 1 lb fresh lump crabmeat, drained and picked over
• 1 cup whipping cream
• 1⁄4 cup chopped fresh cilantro
• 1⁄2 teaspoon salt (to taste)
• 1⁄4 teaspoon pepper (to taste)
• oyster crackers

directions

1. Cook bacon in a Dutch oven over medium heat 8-10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons bacon drippings in Dutch oven; crumble bacon.
2. Saute celery and next 3 ingredients in hot drippings 5-6 minutes or until tender.
3. Whisk together broth and flour until smooth; add to celery mixture; stir in corn.
4. Bring to a boil; decrease heat, and simmer, stirring occasionally, 30 minutes.
5. Gently stir in crabmeat and next 4 ingredients; cook 4-5 minutes or until thoroughly heated.
6. Serve warm with crumbled bacon and oyster crackers.
7. **1 lb peeled cooked shrimp or chopped cooked chicken may be substituted for the crab.